Pineapple Pico Beef Liver Food

SMOTHERED BEEF LIVER

Steps:

• Heat vegetable oil in a large skillet over medium heat. Saute onions until soft, but not browned. Remove from pan using a slotted spoon, and set aside. Slice the liver into serving size pieces, and remove any membrane.
• In a shallow dish, mix together the flour, salt and pepper. Dredge the liver in the flour mixture, and place into the hot skillet. Brown the liver quickly on each side. Place reserved onions on top of liver pieces. Pour the tomato sauce and water over everything in the pan, lifting the liver pieces to let the tomato sauce coat the bottom of the pan.
• Sprinkle the oregano over everything, and simmer over low heat for 8 to 10 minutes, stirring occasionally. Adjust salt and pepper to taste. Be careful not to overcook, or liver will be tough. I serve this with mashed potatoes and green beans.

FRIED BEEF LIVER & ONIONS RECIPE - (4.1/5)

Steps:

• Heat a medium skillet over medium heat; then add 1/2 tablespoon margarine and 1 tablespoon oil to the skillet. When hot, add the onions and saute until tender and browned, stirring frequently so they don't burn. Transfer onions to a plate and season with a little salt and pepper; set aside. (I set them in the microwave until needed.) Place the flour into a rimmed plate or pan and season with a little salt and pepper (not too much since the liver will be salted after it is cooked). Coat liver with the flour mixture and set pieces aside on a plate. Heat a large skillet over medium-high heat, then add about 1/4 cup oil; when hot, add the liver and brown both sides, turning only once. (Do not overcook it or it will be dry and hard. Time will depend on thickness of liver.) Remove cooked liver to a serving plate and season with salt and keep warm. Continue frying any remaining liver, adding more oil, if needed. Serve liver warm, topped with the sauteed onions and side dishes of choice.. mashed potatoes, buttered white rice, green peas or beans, etc.

ORIENTAL BEEF LIVER

Steps:

• Drain pineapple, reserving syrup.
• Add enough water to reserved syrup to make 1/2 cup. Stir soy sauce, vinegar and cornstarch into liquid; set aside.
• In large skillet or wok, stir-fry liver and green pepper in hot oil for 2 minutes. Then stir the green peppers in for an additional two minutes.
• Drain off fat. Season with salt.
• Add cornstarch mixture to skillet. Cook and stir over medium-high heat until bubbly. Cook and stir 2 minutes more.
• Stir in pineapple and water chestnuts; heat through. Stir in almonds.
• Serve over noodles or rice.